Saturday, 18 December 2010

Crepes (GF) (V) (NF)


Who says pancakes are only for Shrove Tuesday? I enjoy having crepes as an indulgent breakfast any time of year. Breakfast can be a particularly difficult meal to cook for when on a wheat free diet- especially if it is gluten free as well. As supermarkets are starting to sell good quality wheat free white flour, such a great breakfast treat is no longer out of reach for those of us on special diets (I use Doves Farm Gluten Free Flour).

Crepes (Pancakes)
Gluten Free
Nut Free

4 tablespoons White Plain Wheat Free Flour
1 large egg
120ml milk (approx.)
25g butter (or a tablespoon of ghee)

- Whisk the egg and flour together, then add the milk a little at a time until the batter has the consistency of single cream

- Heat a tiny knob of butter in a non-stick pancake or frying pan until the pan becomes hot

- Pour a small ladleful of batter into the pan and slightly tip the pan sideways so that the batter spreads thinly all over the pan, then allow to cook for about 20 seconds or until it browns a little underneath

- Flip the crepe and cook the other side for another 15 or so seconds, then place it on a plate with some greaseproof paper, then heat a little more butter and repeat the last two steps until all the butter and batter is used up (this recipe should make about 5 crepes)

- Serve with chocolate sauce, or raisins and maple syrup, or blueberries and bananas, or lemon juice & sugar, or strawberries and mascarpone, or caramelised banana and double cream, or use it as a wrap to stuff with spicy potatoes or mincemeat; the possibilities are endless

No comments:

Post a Comment